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Monday, November 05, 2012

Potato Lemon Soup

Another basic soup - nothing terribly exciting, but hey, it tasted good. The original recipe had thyme - I had sage, so that's what I used - and I ended up puréeing the soup. You can leave the potato chunks whole, but I couldn't get past the fact that it's basically just potatoes in a creamy broth, and therefor, mixed mine until fairly smooth. But that's all up to you.

It's a good vegetable soup, but if you're so inclined, go ahead and serve it with some smoked ham or crispy bacon.

Fry the onion in the butter, until softened. Don't let it color, though. Add the potatoes and cream. Bring to a boil, and simmer on medium heat (with a lid) for about 15 minutes. The potatoes should be fairly soft. Add the stock, bring to a boil again, and cook for a few more minutes.

Add the sage and lemon zest. Season with the lemon juice (don't add it all at once!) and salt. Pepper is totally optional, we skipped it.